“Soutirage”

This “post-fermentaire” technique aims at changing the wine of packaging to separate the clear wine of its dregs* which settled at the bottom of the barrel after the alcoholic fermentation. This operation also allows to oxygenate the wine! And this is a good thing because at the Domaine du Pavillon, it is necessary to release from now on from the space in cellar for the next grape harvests because time flies ! So the opportunity is good to tranfer our barrels in Beaune, on the site of Colbert. The dregs got back further to this transfer can then be used to the manufacturing of brandy by being distilled